Effect of Cooking Pressure and Holding Time on the Structure of Chicken Myofibrillar Protein

In order to explore the effects of cooking pressure and holding time on the structure of chicken myofibrillar protein eggs, in this study, chicken breast meat was used as the main raw material, and atmospheric pressure, micro-pressure (4 kPa) and high-pressure (70 kPa) were selected to cook for 15~35 min. The changes of carbonyl content, sulfhydryl content, microstructure and protein secondary structure of myofibrillar protein during cooking were studied. The results showed that with the extension of holding time, the carbonyl content showed an upward trend, and the carbonyl content increased by 1.22 times, 1.38 times and 1.19 times respectively with normal pressure, micro pressure and high pressure cooking. The content of sulfhydryl group showed a downward trend, and the content of sulfhydryl group decreased by 29.6%, 29.8% and 31.4% respectively after normal pressure, micro pressure and high pressure cooking. With the extension of holding time, the content of β-sheet and random coil in the secondary structure of myofibrillar protein increased, and the content of α-helix decreased. The degree of damage to the structure of chicken breast protein was high pressure>micro pressure>normal pressure. The results of this study would provide data reference and technical support for the production of sauced chicken prefabricated products.